食品科学 ›› 2007, Vol. 28 ›› Issue (3): 158-163.

• 工艺技术 • 上一篇    下一篇

乳化剂和稳定剂对软冰淇淋品质影响研究(英文)

 刘梅森, 何唯平   

  1. 深圳市海川实业股份有限公司食品研究所; 深圳市海川实业股份有限公司食品研究所 广东深圳518040; 广东深圳518040;
  • 出版日期:2007-03-15 发布日期:2011-12-31

Study on Effects of Emulsifier and Stabilizer on Quality of Soft Ice Cream

 LIU  Mei-Sen, HE  Wei-Ping   

  1. Institute of Food Science of Shenzhen Oceanpower Industrial Co.Ltd., Shenzhen 518040, China
  • Online:2007-03-15 Published:2011-12-31

摘要: 本文对乳化剂和稳定剂对软冰淇淋品质的影响进行了研究。重点考察了软冰淇淋的硬度、抗溶性以及膨化率三个指标,研究结果表明,乳化剂的影响变化具有双重性,1.2%用量是最佳比例;稳定剂对抗溶性的影响具有正相关性,随着稳定剂用量增加,抗溶性提高;但是稳定剂对膨化率的影响呈现双重性,0.8%的用量为最佳比例,用量小于0.8%或者多于0.8%均减低膨化率。

关键词: 软冰淇淋, 乳化剂, 稳定剂, 抗溶性, 膨化率, 硬度

Abstract: The effects of emulsifier(molecular distilled monoglyceride)and stabilizer(guar gum) on the quality of soft ice cream were studied. The rigidity, melting resistance property and overrun of soft ice cream were also studied as significant indices. The results from the variation of these indices showed that there is a dualistic effect of emulsifier. It was found that 1.2% of emulsifier was the optimum dosage. The influence of stabilizer on melting resistance property is a positive correlation, but there is also a dualisitic effect of stabilizer on overrun. The stabilizer gives the optimum effect on overrun when the optimum dosage of stabilizer is 0.8%, while higher or lower than 0.8% will result in a reduction of the overrun.

Key words: soft ice cream, emulsifier, stabilizer, melting resistance property, overrun, rigidity